I started with 1 cup each of DARK brown sugar (to add to the dark color of the cookies) and regular sugar and creamed them with a couple of sticks (+1/2 a stick) of butter. Then I added 2 eggs and 1 teaspoon of vanilla.
Coarsely chop the pistachios...
...and gently dice the ginger...
And from another angle...
Just ignore the eggs in the background, please.
Darker Chocolate Chip Cookies
with Pistachios and Candied Ginger
1 cup dark brown sugar
1 cup granulated sugar
1 1/4 cups butter (2 1/2 sticks)
1 teaspoon vanilla
2 1/4 cups flour
1 1/4 cups unsweetened Dutch Process cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup finely diced candied ginger
1/2 cup to 1 cup coarsely chopped pistachios
12 ounces dark chocolate chips
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a medium bolw mix together the flour, cocoa, baking soda and salt.
With an electric mixer, cream the butter and sugars until fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture a cup at a time until just combined. Mix in the ginger, pistachios, and dark chocolate chips just until incorporated into the dough.
Form balls or use a scoop and bake on cookie sheet until slightly puffed and cracked, about 9 minutes. Do not overbake.
Here's a peek at our tree. It's striped with white and red lights, and has many years' worth of a hodge podge of ornaments. The two little boys did the majority of the decorating, and I think it's adorable.